Crab Cluster Recipe

Clean and split

If your crab clusters are whole, rinse them under cold water. Using kitchen shears or a sharp chef's knife, split each cluster in half lengthwise so the meat is exposed and easier to season. Pat dry with paper towels.

Season

Sprinkle the sea salt and half the black pepper evenly over the exposed crab meat. Allow to rest at room temperature while you prepare the sauce, about 5 minutes.

Sear (optional, for extra flavor)

Heat 1 tablespoon of butter in a large skillet or cast-iron pan over medium-high heat until foaming. Place crab clusters cut-side down and sear for 2 minutes to develop color. Turn and sear the shell side 1 minute. Remove crab to a plate. (If using live/fully cooked steamed crab you can skip searing and proceed to sauce step.)

Make sauce

Reduce heat to medium. Add remaining butter (5 tbs) to the skillet. When butter melts and begins to foam, add minced garlic and minced shallot. Sauté until fragrant and translucent, about 1 to 1 1/2 minutes—do not brown the garlic. Pour in the white wine and lemon juice, scrape any browned bits from the pan, and simmer gently for 2 minutes to reduce slightly.

Finish cooking crab in sauce

Return the crab clusters to the skillet, cut-side up so the sauce pools into the cavities. Spoon sauce over the meat, cover the pan with a lid, and reduce heat to low. Steam gently in the sauce for 5 to 7 minutes, until the crab is heated through and opaque (internal temperature for pre-cooked is just hot; for raw crab ensure fully cooked). Spoon sauce over the crab occasionally as it finishes.

Season & garnish

Remove crab clusters to a warmed serving platter. Taste the pan sauce and adjust seasoning with remaining black pepper and additional salt if needed. Stir chopped parsley into the sauce, then spoon the sauce over the crab clusters.

Serve

Serve hot with lemon wedges and extra melted butter on the side. Offer crusty bread or steamed rice to sop up the sauce. Provide crab crackers and picks if desired.